Natural Food Colours
Which flavonoid is associated with the astringency of tea?
Which flavonoid is associated with the astringency of tea?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ B. Catechin
Explanation
Catechins are flavanols responsible for bitterness and astringency in tea. They interact with salivary proteins, producing a dry mouth sensation.
Why Other Options Are Incorrect:
- Hesperidin: Citrus flavanone.
- Genistein: Soybean isoflavone.
- Cyanidin: Anthocyanin pigment.
Key Concept
Tea → Catechins Cocoa → Catechins Astringency → Tannin/flavanol interaction
Related Sub-categories
References
- Damodaran, S., Parkin, K. L. (2017). Fennema’s Food Chemistry (5th Edition). CRC Press.
- Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th Edition). Springer.
- deMan, J. M. et al. (2018). Principles of Food Chemistry (4th Edition). Springer.
- Shahidi, F., & Naczk, M. (2004). Phenolics in Food and Nutraceuticals. CRC Press.
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